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Coconut Fillings:
Ingredients A:
125g (chopped) gula melaka
25ml water
5 leaf pandan leaf (washed, cut into small section)

Ingredients B:
200g white grated coconut (about ½ coconut)

Method:

1. Cook Ingredients A over low flame till sugar dissolve.
2. Add white grated coconut, toss fry till fragrant (about 10 minutes.)
3. Dish up, remove pandan leaf, set aside for use later.

Batter:
Ingredients A:
15 leaves pandan leaf (washed, cut into small section)
300ml water

Ingredients B:
½  grated coconut
¼  tsp salt

Ingredients C: (Stir till sugar dissolve)
1 egg
1 tbsp sugar

Ingredients D:
200g plain flour

Method:

1. Blend Ingredients A in a blender, pour everything into a bowl.
2. Add Ingredients B, squeeze out 335g of pandan coconut milk.
3. Mix in Ingredients C till well combined.
4. Put flour in a deep mixing bowl, stir in coconut milk mixture from above, strain.
5. Heat up a non-stick flat bottom pan, grease with a little oil, pour in a suitable amount of batter, turn pan around so that batter form a thin round pancake, fry on both side till cooked, remove.
6. Wrap in coconut fillings, roll up and serve.

Yield: about 15 rolls

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